Almond Dacquoise Cream Clouds Recipe
Introduction
Almond Dacquoise Cream Clouds are light, crispy almond meringue layers filled with a luscious almond cream. This elegant French dessert combines delicate textures and nutty flavors, perfect for special occasions or an impressive treat at home.
Ingredients
- 4 egg whites (room temperature)
- 100 g granulated sugar
- 100 g powdered sugar
- 100 g finely ground almonds (almond flour)
- 1 tsp cornstarch
- Pinch of salt
- 250 ml heavy cream, chilled
- 1½ tbsp powdered sugar
- ½ tsp vanilla extract
- 50 g toasted sliced almonds
- Extra powdered sugar for dusting (optional)
- More sliced almonds for texture (optional)
Instructions
- Step 1: Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper.
- Step 2: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until the mixture is stiff and glossy.
- Step 3: Sift together the powdered sugar, almond flour, and cornstarch. Gently fold this dry mixture into the meringue, being careful not to deflate it.
- Step 4: Pipe or spoon the mixture onto the prepared trays, making 8–10 cm wide discs. Smooth the tops gently with the back of a spoon or an offset spatula.
- Step 5: Bake for 40–45 minutes until the discs are crisp. Once done, let them cool inside the oven with the door slightly ajar.
- Step 6: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the toasted sliced almonds gently.
- Step 7: Spread or pipe the almond cream filling onto half of the cooled dacquoise discs. Top with the remaining discs to create sandwiches.
- Step 8: If desired, dust the tops with extra powdered sugar and sprinkle more sliced almonds for added texture.
Tips & Variations
- For a flavor twist, add a teaspoon of almond liqueur or amaretto to the cream filling.
- Use room temperature egg whites to achieve the best volume when whipping.
- Ensure gentle folding of the dry ingredients to keep the meringue airy and light.
- Substitute sliced almonds with chopped pistachios for a colorful variation.
Storage
Store the assembled dacquoise in an airtight container in the refrigerator for up to 2 days. The meringue layers may soften over time, so assembling just before serving is best. Leftover unmixed meringue discs can be kept in an airtight container at room temperature for up to 3 days. To serve refrigerated dacquoise, allow it to rest at room temperature for 10–15 minutes for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dacquoise layers ahead of time?
Yes, you can bake the dacquoise layers a day or two in advance. Store them in an airtight container at room temperature to keep them crisp until you’re ready to assemble.
What can I substitute for almond flour?
If almond flour is unavailable, you can try finely ground hazelnuts or pistachios. Just ensure they are ground very finely and sifted to keep the texture light.
PrintAlmond Dacquoise Cream Clouds Recipe
Almond Dacquoise Cream Clouds are delicate, light almond meringue layers sandwiched with a luscious almond cream filling, creating a delightful combination of crispy texture and creamy sweetness. Perfect as an elegant dessert for special occasions or sophisticated tea-time treats.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 sandwich dacquoise clouds 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Almond Dacquoise Layers
- 4 egg whites (room temperature)
- 100 g granulated sugar
- 100 g powdered sugar
- 100 g finely ground almonds (almond flour)
- 1 tsp cornstarch
- Pinch of salt
Almond Cream Filling
- 250 ml heavy cream, chilled
- 1½ tbsp powdered sugar
- ½ tsp vanilla extract
- 50 g toasted sliced almonds
Optional Finish
- Extra powdered sugar for dusting
- More sliced almonds for texture
Instructions
- Preheat oven and prepare trays: Preheat your oven to 150°C (300°F). Line two baking trays with parchment paper to prevent sticking and for easy cleanup.
- Make meringue base: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar while continuously beating until the mixture becomes stiff and glossy, indicating a stable meringue.
- Incorporate dry ingredients: Sift the powdered sugar, almond flour, and cornstarch together to ensure even distribution. Gently fold this mixture into the meringue, careful not to deflate the egg whites, maintaining the airy texture.
- Form dacquoise discs: Pipe or spoon the prepared mixture onto the lined trays in discs approximately 8–10 cm wide. Smooth the tops gently with a spatula or the back of a spoon for an even surface.
- Bake the dacquoise: Bake the discs for 40–45 minutes until they turn crisp. Once done, leave them to cool inside the oven with the door slightly ajar to prevent cracking and help them set properly.
- Prepare almond cream filling: Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold in the toasted sliced almonds, adding a pleasant crunch to the creamy filling.
- Assemble the dacquoise clouds: Spread or pipe the almond cream onto half of the cooled discs, then top with the remaining discs to create elegant sandwich-style desserts.
- Optional finishing touches: Lightly dust the tops with extra powdered sugar and decorate with additional sliced almonds for texture and visual appeal.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Gently folding the dry ingredients helps maintain the airy texture of the dacquoise layers.
- Cooling the dacquoise inside the slightly open oven prevents them from cracking due to rapid temperature changes.
- Toast almonds just until golden to enhance their nutty flavor without bitterness.
- This dessert is best served on the day it’s assembled for optimal texture but can be stored refrigerately for 1 day.
Keywords: Almond Dacquoise, Meringue Dessert, Almond Cream, French Pastry, Light Dessert, Elegant Dessert
